The Tale Of Two Yeasts

[Darren]

And the required references:

From "Brewing" 1998, M.J. Lewis and T.W. Young

Not sure how the scans will come out.

 

[Stuster]

Darren, I am not doubting that a higher mash temp will give a fuller bodied beer. Wes' posts are not contradictory at all. Time is the key thing, as the BYO wizard suggests. Beta amylase will not be "denatured instantly".

For my system, I seem to get a 10* drop when adding water to grain. Yesterday was 77* water for a 67* mash. I'm fairly new to mashing, but not new to science.

 

[Darren]

Darren, I am not doubting that a higher mash temp will give a fuller bodied beer. Wes' posts are not contradictory at all. Time is the key thing, as the BYO wizard suggests. Beta amylase will not be "denatured instantly".

For my system, I seem to get a 10* drop when adding water to grain. Yesterday was 77* water for a 67* mash. I'm fairly new to mashing, but not new to science.

[post="112454"][/post]​

Stuster I think the graph says it all. At 70 denaturation is rapid. At 75 it will be instant yes. BTW, the quoted text is from a peer reviewed brewing textbook, not a chuck away magazine.

cheers
Darren

EDIT: Stuster,
Perhaps you could provide some data (not hearsay) that proves your point.